Poached Eggs

Serves 4-6

Poach more eggs that you need to be sure you have perfect eggs to serve.  If an egg yolk breaks,leave the egg in the water to cook.  When cooked through, remove and refrigerate.  Use for another purpose.

6-8 eggs
1/4 c. white vinegar
.
Grease bottom of large skillet or use a nonstick pan.  Add water twice the depth of an egg and heat with the vinegar.  Break an egg into a small bowl.  When the water comes to a boil, swirl it into a vortex with a spoon.  Drop 1egg at a time into the pan .  The swirling water should surround the eggs.  Reduce the heat.  Simmer 3-4 minutes or let stand off the hear for 8 minutes.  By this time the white should be firm and the yolk soft.  Remove with skimmer and trim off any stringy things.  If not using the egg immediately, plunge it at once into cold water.  Store in this way up to 24 hours.  Repeat the process for each egg.  To reheat the eggs, place into simmering water for 1 minute.  Drain and serve with Hollandaise sauce